Orzo Salad With Asparagus, Artichoke Hearts & Feta
Indulge in a vibrant Orzo Salad With Asparagus, Artichoke Hearts & Feta, a refreshing dish perfect for warm days and lively gatherings. This delightful salad combines tender orzo pasta with crisp asparagus, tangy artichoke hearts, juicy cherry tomatoes, and creamy feta cheese. Tossed in a simple lemon-olive oil dressing, it’s not only quick to prepare but also packed with essential nutrients. Whether served as a light lunch or as an impressive side at your next barbecue or picnic, this salad is sure to please any crowd. Plus, it’s excellent for meal prep—just let it chill for 30 minutes to enhance the flavors!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves about 4 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups asparagus, trimmed and cut into 1-inch pieces
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente (about 8-10 minutes). In the last 2 minutes of cooking, add asparagus.
- Drain the orzo and asparagus using a colander and rinse under cold water.
- In a large mixing bowl, combine cooked orzo and asparagus with artichoke hearts, cherry tomatoes, feta cheese, red onion, and parsley.
- For the dressing, whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour dressing over the salad mixture and toss gently to combine.
- Serve immediately or refrigerate for about 30 minutes before serving.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg